Gluten-Free Spinach Tortilla Wrap
Elevate your wrap game with this vibrant Gluten-Free Spinach Tortilla Wrap recipe, a healthy and delicious alternative to traditional tortillas. Made with fresh spinach, gluten-free flour, and a touch of tapioca starch for pliability, these homemade wraps are soft, tender, and packed with nutrient-rich greens. The addition of ground flaxseed adds a hearty texture and boosts the nutritional profile, while easy-to-follow steps ensure perfect results every time. Ready in just 25 minutes, these versatile tortillas are perfect for creating wholesome wraps, quesadillas, or quick snacks. Whether you're avoiding gluten or simply seeking a nutritious upgrade, these spinach wraps are a must-try for your next meal. Enjoy them fresh or store for later—they’re as convenient as they are tasty!
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Ingredients
- 2 cups Fresh spinach
- 1 cup Gluten-free all-purpose flour
- 3 tablespoons Tapioca starch
- 1 tablespoon Ground flaxseed
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 0.75 cup Warm water
- 1 tablespoon Olive oil
Directions
Step 1
Wash the fresh spinach thoroughly, then blanch it in boiling water for 1-2 minutes. Immediately transfer the spinach to an ice bath to cool, then drain well and squeeze out any excess water. Finely chop the spinach.
Step 2
In a large mixing bowl, combine the gluten-free all-purpose flour, tapioca starch, ground flaxseed, baking powder, and salt. Mix well to combine the dry ingredients.
Step 3
Add the chopped spinach, warm water, and olive oil to the dry mixture. Stir the ingredients together until it forms a dough. If the dough is too sticky, add a small amount of gluten-free flour, 1 tablespoon at a time, until it is manageable.
Step 4
Transfer the dough to a clean, lightly floured surface. Knead the dough for 2-3 minutes until smooth and pliable.
Step 5
Divide the dough into 4 equal pieces and shape each piece into a ball. Using a rolling pin, roll each ball into a thin, round tortilla about 8 inches in diameter. Use additional tapioca starch if needed to prevent sticking.
Step 6
Preheat a non-stick skillet or griddle over medium heat. Once hot, cook each tortilla for 1-2 minutes on each side, or until bubbles form and light golden spots appear. Do not overcook, as the tortillas should remain soft and pliable.
Step 7
Transfer the cooked tortillas to a plate and cover them with a clean kitchen towel to keep them warm and soft as you cook the remaining tortillas.
Step 8
These gluten-free spinach tortillas can be served immediately or stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave before serving.
Nutrition Facts
| Serving size | (412.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 707.1 |
| Total Fat 18.4g | 0% |
| Saturated Fat 2.7g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 0mg | 0% |
| Sodium 1679.5mg | 0% |
| Total Carbohydrate 133.1g | 0% |
| Dietary Fiber 6.4g | 0% |
| Total Sugars 1.2g | |
| Protein 5.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 91.3mg | 0% |
| Iron 3.5mg | 0% |
| Potassium 58.8mg | 0% |
Source of Calories